Recipe
for :
This
recipe for Gambas al Ajo has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
An
excitingly hot tapa, with prawns, garlic and a touch
of chilli. Similar to gambas al pil-pil and a favourite
in the local tapas bars.
Ingredients
for Gambas al Ajo
1.5
kilos fresh prawns
1 tip of dried chilli pepper
3 cloves garlic
1 teaspoon dried oregano
1 teaspoon chopped parsley
6 tablespoons olive oil
3 tablespoons sherry vinegar
Salt and pepper
How
to make Gambas al Ajo
-
Wash and dry the prawns and peel leaving the tail
ends on.
- Peel
and crush the garlic, chop up the tip of the chilli
pepper as finely as possible.
- Place
the garlic, chilli, parsley, oregano, oil and vinegar
into a dish and mix well.
- Add
the prawns and gently mix until the prawns are well
covered. Leave to marinade in the fridge for 20 minutes.
- Cook
the prawns in a hot griddle pan, under the grill or
on a barbecue for about two minutes each side.
- Serve
hot with fresh bread.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
|
